Region |
Apulia |
Country |
Italy |
Morphology of the land |
Plain: 53%
Hill: 45%
Mountain: 2%
|
Climate and soil |
The climate is typically Mediterranean with good weather and stable for long periods. Winters are mild and barely rainy, although it is in this season that the rare rainfall is concentrated. Summers are hot, well ventilated and dry, but in some areas, as in the Tavoliere, they can be torrid, while in the higher ones they are cooler. The annual and daily thermal excursion increases by going from south to north and from the coast of the interior. Puglia is exposed to the action of hot winds, which condition temperature and humidity. |
History |
In ancient times some peoples who populated these lands were called Apuli, from which the Apulia area took its name. Subsequently they changed to Puglia. In Roman times the Augustan order gave the name to these lands with Apulia and Calabria, because at that time the Salento Peninsula was still called Calabria. |
Typical products |
In Puglia, the heel of Italy, in recent years, are produced several good wines with an excellent quality / price. The dominant grape varieties are: in the Salento the Negro Amaro which gives beautiful red and rosé wines, the Aleatico black vine which gives a natural sweet wine and the Primitivo (the same as the Zinfandel of California), which can give dark, dense wines. , alcoholic and very rich. From the DOC Castel del Monte area, the Il Falcone di Rivera reserve and the Salice Salntino DOC come from several good wines such as Negro Amaro and Malvasia Nera. Among the best producers we find Candido and Taurino that, with the advice of the pioneer Saverino Garofano, make remarkable Negro Amaro red wines. A very good Primitivo is produced by Felline. |
Typical dishes |
Agriculture is the most important sector for the Apulian economy, with great production of sugar beets and cereals, in particular wheat and oats, followed shortly by olive-cultivation, with over 2 million hl id oil . Puglia produces about half of the extra virgin olive oil of all over the peninsula, with the DOP Hills of Brindisi, Dauno, Terre di Bari, Terra d'Otranto and Terre Tarentine. The undisputed queens of the first courses are the very famous orecchiette, or copitelli as they are called in the Murge, small pieces of durum wheat pasta, as large as the imprint of the thumb of a hand, seasoned with turnip tops, garlic, oil and anchovies, with eventual addition, at the end, of hard grated ricotta, or with the rolls or with the sauce. Among the cheeses, the burrata di Andria, made with spun dough and stuffed with minced mozzarella and cream of milk, with a sweet-salty taste and fresh taste, is the Caciocavallo silano, a DOP product shared with other regions of the peninsula. |
Red grape varieties |
Aleatico, Bombino Nero, Malvasia Nera di Brindisi, Montepulciano, Negro Amaro, Nero d'Avola, Primitivo, Sangiovese, Susumaniello, Uva di Troia
|
White grape varieties |
Bianco d'Alessano, Bombino Bianco/Trebbiano d'Abruzzo, Chardonnay, Impigno, Malvasia bianca, Moscato Bianco, Pampanuto, Pinot Bianco, Sauvignon, Trebbiano Toscano, Verdeca
|
DOCG |
,
,
,
Primitivo di Manduria Dolce Naturale
|
DOC |
Aleatico di Puglia
,
Alezio
,
Barletta
,
,
,
,
Colline Joniche Tarantine
,
Copertino
,
Galatina
,
,
Gravina
,
Leverano
,
Lizzano
,
Locorotondo
,
Martina Franca
,
Matino
,
,
Nardò
,
Negroamaro di Terra d'Oltranto
,
Orta Nova
,
,
,
,
Rosso Canosa
,
Rosso di Cerignola
,
,
San Severo
,
Squinzano
,
Tavoliere delle Puglie
,
|
IGT |
,
Murgia
,
,
,
Tarantino
,
|